Chef Martha Foose at the Viking Cooking School makes entertaining seem easy with her recipe for Marinated Feta Bruschetta. The Viking Cooking School is open to the public and has more than 10 schools around the country including locations in Dallas, Memphis, New York, Walnut Creek, California, Atlanta, and St. Louis.


Makes about 24 appetizers.



  • 1 baguette, cut into 1/4-inch-thick slices
  • 1/4 cup extra virgin olive oil
  • salt and freshly ground black pepper, to taste

Marinated Feta

  • 1/4 cup fresh parsley leaves
  • 3 tablespoons fresh oregano leaves
  • 2 tablespoons fresh thyme leaves
  • 3 tablespoons fresh basil
  • 2 cloves garlic, coarsely chopped
  • 1 1/2 cups extra virgin olive oil
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon finely minced lemon zest
  • 2 tablespoons freshly squeezed lemon juice
  • salt and freshly ground black pepper, to taste
  • 1 firm feta cheese, cut into 1/2-inch cubes


For the toasts:

  1. Brush baguette slices on both sides with olive oil and season with salt and pepper; bake in a pre-heated 400 degree F oven on a parchment-lined baking sheet until crisp and golden brown, about 10 to 15 minutes.

For the marinade:

  1. With the motor running, drop the herbs and garlic through the feed tube of a food processor fitted with the metal blade. Drizzle in the olive oil to form an emulsion; turn off the motor, then add cayenne, lemon zest, lemon juice, salt and pepper; pulse once or twice to combine.

For the feta:

  1. Transfer marinade to a large bowl and toss with the feta. If desired, grind more pepper on top. Cover and refrigerate for at least 4 hours before serving.
  2. Bring the feta to room temperature and serve on top of toasted baguette slices.
  3. If you desire, you may arrange the feta bruschetta on a baking sheet and place under a preheated broiler until the cheese is slightly melted and just beginning to brown, about 2 minutes.